place the eggs into a pan and cover them with water, and bring them to a boil.
once water boils turn the heat off and cover let the eggs sit for about 15 minutes.
rinse the eggs under cold water to cool them off.
once the eggs are cool enough to handle peel them and slice in half horizontally.
scoop out the yolks and set the whites aside.
place the yolks into a food processor, add a 1/4 cup Greek yogurt, 2 teaspoons mustard and salt to taste. Blend until the mixture is creamy.
Using a teaspoon, scoop out yolk mixture and spread it drop it into each egg white. Or you can place the yolk mixture into a pastry bag, zip lock bag and cut off one corner. Squeeze the mixture into each egg white – garnish as desired